Since becoming intolerant to wheat/ processed dairy and processed sugar I’m always looking for a cake that has the taste and mouth feel of a “regular” cake and I’m finally satisfied I’ve cracked it. This is as close to a pound cake as I’ve managed thus far. I can’t tolerate any yoghurt except my homemade Caspian yoghurt made from raw unpasteurised unhomogenised organic milk. This is a basic recipe and I’ll be playing around with different flavour combinations in the future but for now here is my “everything” cake.
INGREDIENTS; (ONE) 3 large eggs, 1 cup of caspian yoghurt, 1/3 cup light oil, 1 tsp almond essence, 1/2 teaspoon orange blossom water. (TWO) 150gm melted and cooled honey. (THREE) 1 cup gluten free flour (with Xantham gum incl), 1 cup almond meal, 2 teaspoons baking powder, 1/2 teaspoon salt.
METHOD; Preheat oven to 350 degrees and grease and flour a loaf pan. In a bowl whisk together (ONE) until well blended (I used my kitchen aid). Add (TWO) and continue to mix. Sift in (THREE) and gently fold in until combined. Pour the batter into the prepared tin. Bake for approx one hour and ten minutes until a skewer comes clean. After the cake has been cooking for half an hour place tin foil loosely over the top as honey can cause the top of the cake to burn. Allow to cool a little then turn out of the tin and cut when fully cooled.
Enjoy!